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Ingredients
Scale
- 1 package (15.25 ounces) white cake mix
- ¾ cup milk
- 1 tablespoon milk
- 3½ tablespoons vegetable oil
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- 4 ounces cream cheese, softened
- ⅔ cup confectioners’ sugar, divided, plus more for dusting
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 2 cups heavy whipping cream
Instructions
- Preheat oven to 350°F (175°C) and prepare a 10-inch springform pan.
- Combine cake mix, ¾ cup milk, vegetable oil, and eggs in a bowl. Mix until smooth.
- Pour batter into pan, mix remaining cake mix with butter and vanilla for crumb topping, and sprinkle on top.
- Bake for 30-35 minutes, until a toothpick comes out clean. Allow to cool.
- Beat cream cheese, ⅓ cup sugar, lemon juice, and zest until smooth.
- Whip heavy cream with remaining sugar until stiff peaks form.
- Fold cream cheese mixture into whipped cream gently.
- Slice cake in half horizontally and spread filling on bottom layer, then add top layer.
- Refrigerate for at least 4 hours and dust with confectioners’ sugar before serving.
Notes
Ensure cream cheese and heavy cream are at room temperature for easier mixing.
Cool cake completely before assembling to prevent melting the filling.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 20
- Sodium: 250
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 6
- Cholesterol: 90